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My review
David's Mesquite Smoked Texas Brisket
Heloise
"My husband David gets raves for his South Texas Dilly Digs Brisket. Please read the whole recipe thoroughly before you start."
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Ingredients
4 h 40 m servings 717Original recipe yields 16 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Make deep cuts into the brisket with a paring knife. Place cloves all the way into the cuts. Liberally sprinkle brisket with Greek seasoning.
- Place mesquite wood over gray/hot charcoals.
- Put brisket fat side down on the grill. Smoke for 2 hours and do not turn the meat.
- Take the meat out and wrap tightly 2 times in extra heavy aluminum foil. Put in the oven for 2 hours on a cookie sheet at 250 degrees F.
- Remove from oven and let sit (still wrapped in foil) 30 minutes to 1 hour before serving to let the meat "firm up" and the juice to be absorbed.
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Reviews
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Most helpful positive review
6/6/2005
Being a Texan myself, I am very picky about my BBQ, especially brisket. In fact, although I am a caterer and consider myself a very good cook; I was always fearful to attempt brisket. I have t...
Most helpful critical review
5/10/2008
Two hours in a smoker does not give enough smoke flavor - I followed the recipe but I still don't understand that if you have a smoker why finish in the oven? This may be a brisket but not a "s...
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6/6/2005
Being a Texan myself, I am very picky about my BBQ, especially brisket. In fact, although I am a caterer and consider myself a very good cook; I was always fearful to attempt brisket. I have t...
5/31/2002
Are there 10 stars? This is one recipe that rates a "10" !! The only change I made was using an injectable marinade (garlic & herb). I used a cup and let the brisket marinate while I started...
5/10/2008
Two hours in a smoker does not give enough smoke flavor - I followed the recipe but I still don't understand that if you have a smoker why finish in the oven? This may be a brisket but not a "s...
8/6/2002
This is definitely a recipe for garlic lovers! I love garlic, and I thought it was just on the brink of too much - but not quite! Like all good brisket, it takes awhile, but you sure feel offi...
4/22/2008
I baked this in the oven on 275 for 45 minutes a pound. It turned out wonderful!
7/11/2006
followed the recipe exactly and it was perfect. All the garlic is scary, but it was not overpowering at all. We took ours out before serving. After the brisket came out of the foil,saved the jui...
4/26/2006
I have made this many times and it is always wonderful. I use a gas grill with wood chips and have caught the whole thing on fire a few times. It actually turns out just as good or better. I ...
7/25/2010
This was excellent! We live in Texas and just got a nice grill and we were determined to conquer what Weber calls the Mt. Everest of Grilling -Brisket!! This was our second attempt and it was pe...